THE BLOG
09/10/2014 01:43 pm ET Updated Nov 10, 2014

Why You Should Put A Can Of Milk Into Your Chocolate Frosting

Adina Steinman, photo by Liz and Max Haarala Hamilton

It sounds absurd, I know. But Jane Hornby, author of the new What to Bake & How to Bake It, is wise in the ways of chocolate fudge frosting. We all know that a simple amalgamation of melted chocolate and cream produces a rich, almost truffle-like ganache frosting. But sometimes we don't want an uber-dark experience with our chocolate cake. Sometimes we want the bitterness of chocolate to be lightened up by silky creaminess. Can I get an amen?

That's why we need that canned milk. Sweetened condensed milk, to be exact. The product might seem like a holdover from pre-refrigeration days, but the fact is, its almost caramel-like richness is the perfect base for a creamy chocolate frosting (not to mention key lime pie and homemadedulce de leche). So here's to the lighter side of chocolate-fudge frosting. And by the way, if you want to make it with milk chocolate instead, we won't judge you.

Check out Jane Hornby's recipe for Chocolate Fudge Cake, and read about her new cookbookWhat to Bake & How to Bake It, right here.

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